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Many Italian recipes call for an ingredient not often found in American dishes — a flavor enhancer known as capers. The story of the caper dates back thousands of years. The word for caper comes from the Arabic word kabur. There is a strong association between the caper plant and seas since the plant seems to favor greatly the salty breezes blowing from the seas. The caper plant is an integral part of the vegetation of the Mediterranean basin, but its range actually stretches far beyond it to the Atlantic coasts of the Canary Islands, Morocco, as well as to the coasts of the Black Sea, the Crimea Peninsula, Armenia, and eastward around the Caspian Sea well into Iran. La Favorita Salted Capers are grown on the Italian island of Pantelleria in the Strait of Sicily and preserved in native sea salt. Before using, rinse capers then add to pasta, chicken, veal, fish, or egg dishes for a burst of flavor. Each jar of Salted Capers by La Favorita contains 1Kg/35.37 oz net weight.
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